Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts.
Short story
The recipe for the chiffon cake was a closely guarded secret for years. In the 1920s angel food cake was quite popular, but Henry Baker thought he could make a lighter, richer cake. The insurance salesman turned caterer tinkered with ingredients until in 1927 he came upon the perfect combination of ingredients and methods to produce the airy richness he was looking for.
Keeping the recipe to himself, he offered his services to the Brown Derby Restaurant in Los Angeles which catered to Hollywood’s elite. Until 1947, Baker was the only person to bake chiffon cakes. Then he sold the recipe to General Mills for an undisclosed amount and the rest is baking history.
Cooking Tip: To get the most lemon flavor in a recipe, use the rind instead of the juice. It contains the lemon oils.
Lemons are hybrids; first cultivated in the middle ages, it is a mix of wild limes and citrons.
Generally, Lemons grown in more arid areas have more acid in them while those grown in wetter climates are sweeter,less acidic.
Lemonade was a favorite of Chinese emperors long before its modern popularity in Western culture.
Due to its high acidity, lemon juice is often used as a cleaning agent.
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